Serves 5
283 cal · 50 min
Stuffed Bell Peppers
Recipe GLPR44d0ee795566fc
Beautiful bell peppers filled with a savory ground beef and brown rice mixture, delicately spiced with warm cinnamon and allspice, then steamed until tender. A wholesome, colorful main dish that brings together lean protein and whole grains in every bite.
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Ingredients
5 Bell peppers (red, orange, yellow, or green)
90% lean ground beef
¾ cup Brown rice
½ can (14.5 oz) Low-sodium diced tomatoes
3 tablespoons Fresh lemon juice
¼ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Ground black pepper
Water
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Rinse all 5 bell peppers under cool running water. Using a sharp knife, carefully cut a circular opening around the stem at the top of each pepper, about 1.5 inches in diameter.
Gently remove the top portion of each pepper and set aside. Use a small spoon or your fingers to carefully extract all seeds and white membrane from the interior of each pepper cavity. Rinse the hollowed peppers and pat dry with paper towels.
In a large mixing bowl, combine the ground beef, brown rice, diced tomatoes with their liquid, lemon juice, cinnamon, allspice, and black pepper. Stir the mixture thoroughly until all ingredients are evenly distributed and the spices are well incorporated.
Divide the meat and rice filling evenly among the 5 prepared bell peppers, filling each cavity firmly but without packing so tightly that the pepper walls crack. Fill each pepper until the mixture reaches just below the rim.
Pour about 1 inch of water into the bottom of a large, deep stockpot. Carefully arrange the filled peppers upright in the pot with the opening facing up. The peppers should stand upright and not touch the water at the bottom.
Cover the stockpot with a tight-fitting lid to trap steam inside.
Place the covered pot over medium heat. Allow the peppers to steam for 30 to 40 minutes, until the rice is tender and fully cooked (the grains should be soft and no longer firm to the bite) and the pepper walls are just fork-tender but still holding their shape.
Carefully remove the pot from heat and let it sit for 2 minutes before uncovering to allow steam to escape. Serve the stuffed peppers warm, spooning any remaining cooking liquid over the top if desired.
